Mediterranean Chickpea Quinoa Salad


It’s a beautiful day, and I was craving a Greek salad. Instead, I threw together what I had in my fridge and pantry and came up with this meal. And, as I’m chopping the veggies, they just so happened to form a heart! This recipe makes enough so you can eat it for lunches during the week too!

Ingredients:

1 cup quinoa, cooked according to package 

1 can of chickpeas, rinsed and drained

3/4 cucumber seeded and chopped 

1 1/2 cups of tomatoes cut in half

1/2 cup kalamata olives, sliced

1/2 cup roasted red peppers, chopped

Juice of 1 lemon

4 tbs olive oil 

Red wine vinegar

Himalayan sea salt and pepper to taste

Directions:

Cook the quinoa according to the package. Chop all your veggies and have them ready on a cutting board and rinse and drain the chickpeas. Once quinoa is done cooking, transfer to a large bowl and stir it with 2 tbs of olive oil and some salt and pepper. Once the quinoa mixture is room temperature (takes about 15-20 min to cool) then stir in all the veggies and chickpeas. Add the remaining 2 tbs of olive oil, the juice of 1 lemon and some salt and pepper to taste. Enjoy!

Mediterranean Chickpea Quinoa Salad


It’s a beautiful day, and I was craving a Greek salad. Instead, I threw together what I had in my fridge and pantry and came up with this meal. And, as I’m chopping the veggies, they just so happened to form a heart! This recipe makes enough so you can eat it for lunches during the week too!

Ingredients:

  • 1 cup quinoa, cooked according to package 
  • 1 can of chickpeas, rinsed and drained
  • 3/4 cucumber seeded and chopped 
  • 1 1/2 cups of tomatoes cut in half
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup roasted red peppers, chopped
  • Juice of 1 lemon
  • 4 tbs olive oil 
  • Red wine vinegar
  • Himalayan sea salt and pepper to taste

Directions:

Cook the quinoa according to the package. Chop all your veggies and have them ready on a cutting board and rinse and drain the chickpeas. Once quinoa is done cooking, transfer to a large bowl and stir it with 2 tbs of olive oil and some salt and pepper. Once the quinoa mixture is room temperature (takes about 15-20 min to cool) then stir in all the veggies and chickpeas. Add the remaining 2 tbs of olive oil, the juice of 1 lemon and some salt and pepper to taste. Enjoy!

Spicy Avocado Toast

Ingredients:

  • One toasted slice of whole wheat bread
  • 1/2 avocado
  • 1/2 juice of a small lemon
  • Chili powder (dash)
  • Garlic powder (dash)
  • Cayenne pepper (dash)
  • Pink Himalayan sea salt (dash)

Mash all of the ingredients (except the toast) in a small bowl. Place on top of the toast and enjoy!

Strawberry Banana Oatmeal Bowl


Ingredients:

  • 1/2 cup of oatmeal cooked
  • 3 strawberries slices
  • 1/4 banana slices
  • 1 tbs unsweetened coconut shreds 
  • 1 scoop Vega Vanilla and Greens protein powder

Mix oatmeal with 1 scoop of Vega vanilla protein powder. Top with slices of strawberries, bananas and unsweetened coconut flakes. Easy, filling and delicious!